Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
When I first met Lisa many years ago she didn’t like lobster, she was a blue claw crab and beer girl. But I think a better way to put it would be she didn’t know just how good lobster could be.
That first summer we met I introduced her to the Joys of Lobster and opened up a whole new world of culinary delights!
Needless to say lobster is now a regular menu item and not just lobster tails. She loves lobster rolls, lobster salad, and of course lobster bisque. And thanks to my local Restaurant Depot, I can buy 2-pound packs of frozen lobster body and claw meat to make all the dishes that Lisa now loves!
Of course, if you don’t have a Restaurant Depot you can shop at most Supermarkets carry 8 ounce to 1 pound packs of frozen lobster meat. Look in the frozen seafood area near the fresh seafood in your grocer.
What Kind of Lobster should I use for Soup?
For soup, the only lobster meat you should ever use is body and claw meat. Using lobster tails is a waste of good lobster. The tail meat will toughen and lack the flavor to make this soup ah-mazingly delicious.
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Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
- 10 ounces lobster claw and body meat frozen or canned
- 1/2 cup unsalted butter 1 stick
- 1/2 cup all purpose flour
- 2 cups diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups chicken stock vegetable or seafood stock can be substituted
- 2 cups milk
- 1 teaspoon fresh thyme
- sea salt and black pepper to taste
- soak lobster meat in milk while preparing soup until needed.
melt butter in a medium saucepan
- add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
- Whisk in stock until fully incorporated
- remove lobster meat from milk and set aside.
Add milk to the soup, mixing well.
- Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
- add fresh thyme
- sea salt and pepper to taste.
- add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
- Serve and enjoy!
Michael says
Thank you, thank tou, thank you, CHEF! Chowder came out great.
Stephanie Manley says
Can I just say this looks perfect! I am looking for some soup for tonight, it’s chilly, and this would be perfect.
Claire says
Do you think you could make this recipe in a crock pot?
Chef Dennis Littley says
hi Claire
you can make it in a crock pot but I would add the lobster 30 minutes before you serve it.
Stephanie says
This looks GREAT! I loveeee soup and my husband is a huge lobster fan, (of course, so am I!)- I pinned this and I can’t wait to make it, what’s better than soup this time of year? (Especially when you’re in NH like me and we get a foot of snow each day!)- Thanks for sharing!
Chef Dennis Littley says
I hope this soup warms you up Stephanie, its getting crazy cold up north!
Claudia Lamascolo says
I love everything about this soup especially the ease of this recipe. I can smell from here Chef!
Chef Dennis Littley says
Thanks Claudia! WE do have to meet up one of these days, since were so close together.